Tuesday, December 10, 2013

Sandra's Carrot Cake

Picture of Carrot Cake Recipe Recipe


Cake Ingredients:
 
1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking powder
2 tsp. soda
1 cup pecans
3 cups raw grated carrots


Preheat oven to 350 degrees F.

Mix oil and sugar. Add eggs one at a time blending after each. In another bowl, sift together dry ingredients and blend with other ingredients. Fold in carrots and chopped nuts until well blended.
Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. Place in preheated oven and bake for 30 minutes or until springy.  Cool layers in pans, for approximately 1 hour.

If preferred bake
in a 10” tube pan at 350 degrees for 1 hour.

Frosting Ingredients:
1 pkg. 8 ounce cream cheese, room temperature
1 stick butter
1 box powdered sugar
1 tsp. vanilla extract 


Mix well cream cheese and butter and add sugar and vanilla. Beat until fluffy.


To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. 

From Sandra Pearson 
Frosting directions and photo from Food Network